Sautéed Turkey Burger Wrap with Manchego Cheese and Mustard Rémoulade

By Chef Denny Santiago


1-1/2 tbsp Dijon mustard

1-1/2 tbsp pommeroy mustard

2 tbsp honey

3 Each roasted garlic cloves, peeled and mashed

Chopped fresh thyme Pinch

Chopped fresh basil Pinch

Chopped fresh parsley Pinch

Salt and freshly ground black pepper To Taste

2 tbsp olive oil

Salt and freshly ground black pepper To Taste


1 (10-inch) tomato flavored wrap

2 oz fresh spinach, washed, dried and trimmed

Salt and freshly ground black pepper To Taste

2 oz Manchego cheese, sliced

1 oz thinly sliced red onion


Mustard Rémoulade

In a small mixing bowl, thoroughly combine mustards, honey, roasted garlic and herbs. Stir in salt and freshly ground black pepper.

Cover, chill and hold until service.

Turkey Burger

Heat oil in a medium sauté pan, over medium heat. Season turkey burger with salt and pepper.

Sauté on both sides for 2-1/2 minutes or until golden brown. Place turkey burger in a preheated 425 degree F oven for about 7 minutes or until the internal temperature reaches 165 degrees F.

Assembly and Service

Place wheat wrap on cutting board and spread evenly with Mustard Rémoulade to within 1/2-inch of the edges.

Season spinach with salt and pepper and arrange atop rémoulade. Slice turkey burger in half and place on spinach.

Add Manchego cheese and onions. Roll the tortilla wrap around the filling. Then, tightly fold each end of the wrap into the center; secure both ends with a toothpick. Cut sandwich in the bias.

Serve with salad.